It's always great when my kids go nuts when they find out I'm making this. They love it!
This is my latest attempt to make this chicken. I haven't made my own rub yet but what I've been doing is trying different rubs and using Jeff's technique. Coating the chicken all in mayo, covering in rub and letting it sit in the fridge while I get the smoker up to temp.
It takes me 2 chimney starters of lump and about a half hour to reach 225. I put the chicken on and stick in the remote thermometer and walk away.
My smoker has a hard time keeping temp on it's own since I installed the baffle plates when I fill it right up with meat. I resolved this by running a box fan into the intake on the side box and the air flow is enough to keep it at 230-250.
I waited until temps got to about 140 and I glazed a couple of times before doneness.
I made the glaze from lager, honey and BBQ sauce. Pulled everything at 169, just in case I missed a temp for the kids. Turned out my best yet! This forum rules!
My dad didn't tell me to my face, but my uncle has told me that dad has officially given in and I am the new family BBQ king!
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